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→‎Mexico: +Mexican cuisine was added by UNESCO to its lists of the world's " Intangible Cultural Heritage of Humanity".<ref>[http://gomexico.about.com/b/2010/11/18/mexican-cuisine-intangible-cultural-h
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{{Further|[[Mexican cuisine]]}}
{{Further|[[Mexican cuisine]]}}


Mexican food varies by region because of [[Mexico]]'s large size,<ref>[http://flavoursofmexico.net/GuideToTraditionalMexicanCooking.aspx "Guide to Traditional Mexican Cooking."] [http://flavoursofmexico.net Flavoursofmexico.net]. Accessed July 2011.</ref> different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its [[beef]], [[goat]] and [[ostrich]] production and [[meat]] dishes, in particular the well-known [[Flank steak|arrachera]] cut. The [[staple food|staple]]s of Mexican cuisine are typically [[maize|corn]] and [[bean]]s. Corn is used to make [[masa]], a dough for [[tamale]]s, [[tortilla]]s, [[gordita]]s, and many other corn-based foods. Corn is also eaten fresh, as [[corn on the cob]] and as a component of a number of dishes. [[Squash (plant)|Squash]] and [[Chili pepper|peppers]] also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the ''rosca de miel'', a bundt-like cake, and in beverages such as ''[[balché]]''.
Mexican food varies by region because of [[Mexico]]'s large size,<ref>[http://flavoursofmexico.net/GuideToTraditionalMexicanCooking.aspx "Guide to Traditional Mexican Cooking."] [http://flavoursofmexico.net Flavoursofmexico.net]. Accessed July 2011.</ref> different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its [[beef]], [[goat]] and [[ostrich]] production and [[meat]] dishes, in particular the well-known [[Flank steak|arrachera]] cut. The [[staple food|staple]]s of Mexican cuisine are typically [[maize|corn]] and [[bean]]s. Corn is used to make [[masa]], a dough for [[tamale]]s, [[tortilla]]s, [[gordita]]s, and many other corn-based foods. Corn is also eaten fresh, as [[corn on the cob]] and as a component of a number of dishes. [[Squash (plant)|Squash]] and [[Chili pepper|peppers]] also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the ''rosca de miel'', a bundt-like cake, and in beverages such as ''[[balché]]''. Mexican cuisine was added by UNESCO to its lists of the world's "[[UNESCO Intangible Cultural Heritage Lists| Intangible Cultural Heritage of Humanity]]".<ref>[http://gomexico.about.com/b/2010/11/18/mexican-cuisine-intangible-cultural-heritage.htm "Mexican Cuisine Recognized by UNESCO."] [http://gomexico.about.comGomexico.about.com]. Accessed July 2011.</ref>


Mexico's six regions differ greatly in their cuisines. In the [[Yucatán]], for example, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with significant use of [[Bixa orellana|achiote]] seasoning. In contrast, the [[Oaxaca]]n region is known for its savory tamales, celebratory moles, and simple [[tlayuda]]s, while the mountainous regions of the West ([[Jalisco]], etc.) are known for goat [[birria]] (goat in a spicy tomato-based sauce).
Mexico's six regions differ greatly in their cuisines. In the [[Yucatán]], for example, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with significant use of [[Bixa orellana|achiote]] seasoning. In contrast, the [[Oaxaca]]n region is known for its savory tamales, celebratory moles, and simple [[tlayuda]]s, while the mountainous regions of the West ([[Jalisco]], etc.) are known for goat [[birria]] (goat in a spicy tomato-based sauce).

Revision as of 07:47, 4 July 2011

Hyderabadi Biryani, an Indian meat and rice dish.
Pub grub - a pie, along with a pint. Public houses are a part of British,[1] Irish,[2] Scottish,[3] and Australian culture.[4]
American Southern food is often traditional, or "old-fashioned", as seen on a sign for the Granny Cantrell's restaurants in the Florida Panhandle.
See also: Cuisine

Regional cuisine can be defined as cuisine based upon global, national, state or local regions.[5] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences.[6] One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole."[6] Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.[7] Regional cuisines are often named after the geographic areas or regions that they originate from.[6]

Africa

Main article: African cuisine
Yassa is a popular dish throughout West Africa prepared with chicken or fish. Chicken yassa is pictured.
Injera bread and several kinds of Wat (stew) are typical of Ethiopian and Eritrean cuisine.
Spices at central market in Agadir, Morocco.
Traditional South African cuisine
The Nile perch is widespread throughout much of the Afrotropic ecozone and is present in Lake Chad.
Fufu (right) is a staple food of West and Central Africa. It's a thick paste made by boiling starchy root vegetables in water and pounding the mixture with a mortar and pestle. Peanut soup is pictured left.
  • South African cuisine is sometimes referred to as "rainbow cuisine"[16] because it's based on multicultural and various indigenous cuisines.
  • West African cuisine is a general term referring to many distinct regional and ethnic cuisines in West African nations, with climates ranging from desert to tropical.[17] Some of the region's indigenous plants, such as hausa groundnuts, pigeon peas and cowpeas provide dietary protein for both people and livestock.[18] Many significant spices, stimulants and medicinal herbs originated in the evergreen and deciduous forests of Western Africa.[18] Ancient Africans domesticated the kola nut and coffee, now used globally in beverages.[18]
  • Malagasy cuisine is the cuisine of the island of Madagascar, which an island country located in the Indian Ocean off the southeastern coast of Africa. The cuisine is influenced from Southeast Asian, African, Indian, Chinese and European migrants that settled on the island since it was first populated by seafarers from Borneo between 100 CE and 500 CE.[citation needed]

By region

Asia

Szechuan cuisine - A Chengdu-style, hot-pot stew.
Further information: [[:Asian cuisine]]

Asia is the world's largest and most populous continent, covers 29.9% of the Earth's total land area, has approximately 4 billion people and hosts 60% of the world's current human population. As such, Asia has numerous regional cuisines.

An assortment of spices and herbs. Spices are an indispensable food ingredient in much of India.
  • Indian regional cuisine is primarily categorized at the regional level, but also at provincial levels. The differences can come from a local culture and geographical location whether a region is close to the sea, desert or the mountains, and economics. Indian cuisine is also seasonal with priority placed on the use of fresh produce. For further information refer to the List of Indian dishes article.
  • Japanese regional cuisine has a vast array of regional specialities known as kyōdo ryōri in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.[20]
  • Korean regional cuisine (Korean: hyangto eumsik, literally "native local foods"),[21] are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Nasi lemak is commonly found in Malaysia and Singapore.

Southeast Asia

Halo-halo is a Filippino dessert.
Horse meat platter. Kazakh cuisine revolves around mutton, horse meat and various milk products.
  • Bruneian cuisine is similar to, and heavily influenced by the cuisine of neighboring Malaysia, Singapore,[23] and Indonesia, with additional influences from India, China, Thailand, and Japan.

By region

Central Asia

East Asia

Kaiseki is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and are analogous to Western haute cuisine.[34]

North Asia

South Asia

Dal-bhat-tarkari is a traditional Nepalese dish.
Main article: South Asian cuisine

Southeast Asia

A compete Javanese Nasi Gudeg, which consist of Gudeg (young jackfruit cooked in coconut milk), fried chicken, boiled egg also in coconut milk, and krecek (buffalo skin cracker dipped in spice). Gudeg is a famous Javanese dish.
Labneh and Hummus, served with pita bread. All are common Middle Eastern foods.

Western Asia

Main article: Middle Eastern cuisine

Regional foods

Australia

A cooked Balmain bug. Also known as the butterfly fan lobster, it's a species of slipper lobster that lives in shallow waters around Australia
Bush Tucker (bush foods) harvested at Alice Springs Desert Park. Bush foods are edible native plant species and animal products used by indigenous Australians as a contemporary or traditional food.[36]
A pavlova is a meringue-based dessert and an icon of New Zealand cuisine.
Main article: Australian cuisine

Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia.[37] The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods. Later influences developed out of multicultural immigration and included Chinese cuisine, Japanese cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine. Mediterranean cuisine influences from Greek cuisine, Italian cuisine, and Lebanese cuisine influences are strong, also influences from French cuisine, Indian cuisine, Spanish cuisine, and Turkish cuisine, German cuisine, and African cuisine. Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit growing regions. The Granny Smith variety of apples first originated in Sydney, Australia in 1868.[38] In the Southern states of Victoria and South Australia, in particular the Barossa Valley, wines and food reflects the region's traditions and heritage.[39] Australia's climate makes barbecues commonplace. Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common.

New Zealand

Main article: New Zealand cuisine

New Zealand cuisine is largely based upon local ingredients and seasonal variations.[40] New Zealand is an island nation with a strong agricultural-based economy, and nationally and regionally grown produce and fresh seafood is prominent.[40] Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine with Mediterranean and Pacific Rim influences as the country becomes more cosmopolitan. Historical influences came from the Māori culture. New American cuisine, Southeast Asian, East Asian and Indian traditions have become popular since the 1970s.

Regional foods

Europe

A French basil salmon terrine.
French Cafés often offer Croissants for breakfast.
Pretzels are especially common in Southern Germany.
Main article: European cuisine
See also: Eastern European cuisine and Cuisine of the Mediterranean

European cuisine is a generalized term collectively referring to the cuisines of Europe and other Western countries.[41] European cuisine or Western cuisine includes that of Europe including (depending on the definition) that of Russia,[41] as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.[42] (This is analogous to Westerners referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe or continental; in this context, a synonym is Continental cuisine, especially in British English.

A range of different cakes, pastries, meals, dishes and sweets: common elements of Sardinian cuisine.
The Catanese dish Pasta alla Norma is amongst Sicily's most historic and iconic.
Obložené chlebíčky, a Czechoslovakian appetizer or snack.
  • In Italian cuisine, each area has its own specialties, primarily at regional level, but also at provincial level.[50][51][52] abundance of difference in taste, and is known to be one of the most popular in the world,[53] with influences abroad.[54] The differences can come from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal with priority placed on the use of fresh produce. Italian regional cuisines include:

By region

Eastern Europe

Telesko vareno, Bulgarian beef soup

Northern Europe

Fermented shark, hákarl, is an example of a culinary tradition that has continued from the settlement of Iceland in the 9th century to this day.
Classic Greek salad
German sausages and cheese

Southern Europe

Main article: Mediterranean cuisine

Western Europe

Regional foods

Middle East

Shawarma rotisserie, Istanbul, Turkey
Kabsa is a traditional Saudi Arabian dish.
Main article: Middle Eastern cuisine

Middle Eastern, or West Asian cuisine is the cuisine of the various countries and peoples of the Middle East (Western Asia). The cuisine of the region is diverse while having a degree of homogeneity.[55] Some commonly used ingredients include olives and olive oil, lamb,[55] pitas, honey, sesame seeds, dates,[55] sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.

By region

North America

A Caribbean dish - rice 'n Peas, Vegetables and Chicken made with Jamaican jerk spice.
Mofongo is a Caribbean dish made with plantains.

Caribbean

Main article: Caribbean cuisine

Caribbean cuisine is a fusion of African,[56] Amerindian, British,[56] Spanish,[56] French,[56] Dutch,[56] Indian, and Chinese cuisine. These traditions were brought from the many homelands of this region's population.[56] In addition, the population has created styles that are unique to the region.

By region

Central America

Fiambre is a traditional food from Guatemala eaten on November 1 and 2 in celebration of the Day of the Dead and All Saints Day. It's a chilled salad that may be made from over 50 ingredients.
Sopa de pata is a popular soup in El Salvador made from the tripes of a cow, plantain, corn, tomatoes, cabbage and spices.
Further information: [[:Latin American cuisine]]

Some items typical of Central American cuisine include maize-based dishes,[57] tortillas,[58] tamales, pupusas, various salsas and other condiments, guacamole,[58] pico de gallo, mole, chimichurri and pebre.

  • Belizean cuisine is an amalgamation of all the ethnicities in the nation of Belize, and their respective wide variety of foods.[59] Culinary influences include Mayan, Garifuna, Spanish, Creole, Chinese, British and American.[59] Beans, tortillas, cheese, chicken, rice and seafood are common in the cuisine.[59]
  • In Costa Rican cuisine, a common dish is gallo pinto, which is rice and black beans.[60] Tortillas, plantains, fish, beef and chicken are part of the cuisine.[60] Casado is a traditional dish comprised of meat served with tortillas and side items such as black beans and rice, or gallo pinto.[60] Refrescos in Costa Rica refers to cold fruit smoothie beverages made with fruit and milk or water.[60]
  • Guatemalan cuisine was influenced by the Mayan Empire, Spanish rule and the current modernized country.[58] Guatemala has 22 departments (or divisions), each of which has varying food varieties.
  • Nicaraguan cuisine is a mixture of Spanish, Creole, Garifuna and indigenous cuisines and foods.[63] When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine.[64] Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut. Traditional Nicaraguan foods include beans, corn, plantains, peppers and yucca.[63]

Greenland

Harp seal meat, harvested in Upernavik, Greenland.

Greenlandic cuisine is traditionally based on meat from marine mammals, game, birds, and fish, and normally contains high levels of protein. Since colonization and the arrival of international trade, the cuisine has been increasingly influenced by Danish and Canadian cuisine.[66] Since the majority of Greenland is covered by permanent glaciers, the sea is the source of most food.[67] Seafood dishes include various fishes (often smoked), mussels, and shrimp. Ammassat or capelin, a fish in the salmon family is commonly eaten[68] During the summer, meals are often taken outdoors.[68]

Mexico

A traditional chile relleno stuffed with jack cheese and breaded with corn masa flour. This is a Mexican dish that originated in the city of Puebla.
Tacos made with carnitas filling.
Further information: [[:Mexican cuisine]]

Mexican food varies by region because of Mexico's large size,[69] different climates and geography, ethnic differences among the indigenous inhabitants and because different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known arrachera cut. The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers also prominent in Mexican cuisine. Honey is an important ingredient in many Mexican dishes, such as the rosca de miel, a bundt-like cake, and in beverages such as balché. Mexican cuisine was added by UNESCO to its lists of the world's " Intangible Cultural Heritage of Humanity".[70]

Mexico's six regions differ greatly in their cuisines. In the Yucatán, for example, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with significant use of achiote seasoning. In contrast, the Oaxacan region is known for its savory tamales, celebratory moles, and simple tlayudas, while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce).

Central Mexico's cuisine is largely influenced by the rest of the country, but has unique and tasty dishes such as barbacoa, pozole, menudo and carnitas.

Southeastern Mexico is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.

In pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging from iguana to rattlesnake, deer, spider monkey, chapulines, ant eggs, and other kinds of insects.[citation needed]

Recently other cuisines of the world have acquired popularity in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili-blended soy sauce, or complimented with habanero and chipotle peppers.

United States

Further information: [[:American cuisine]] and [[:List of American regional and fusion cuisines]]
Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage.
Salmon is widely available in the Pacific Northwest.
New England clam chowder
  • Cuisine of the Western United States can be distinct in various ways compared to the rest of the U.S.[73] Those states west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjoining states.[74] The concept of obtaining foods locally is increasingly influential, as is the concept of sustainability.[75] The influence of the Native American cultures of each area, but especially in the Northwest and in Navajo country,[76] is important in the cuisine picture of the Western United States.[77]

Regional foods

South America

A typical Brazilian Feijoada, a stew of beans with beef and pork.
Asado with achuras (offal) and sausages. Asado is a term used for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In these countries asado is also the standard word for barbecue.
Further information: [[:South American cuisine]] and [[:Latin American cuisine]]

The Amazonia region of South America provides a plethora of fresh fish and tropical fruits.[78] In Peru the Inca Empire (Tahuantinsuyu) and Incan cuisine contribute to the nation's overall cuisine. Potatoes are common, and also plants such as quinoa. The Pacific Ocean, provides a large amount of seafood. Many plains also are on this continent, which are rich for growing food in abundance. In the Patagonia region south of Chile and Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has just recently been discovered and is now another food source. Tuna and tropical fish are caught all around the continent; Easter Island is a notable area where they are found in abundance. Lobster is also caught in great quantities from Juan Fernández. In Brazil the most traditional dish is the feijoada,[79] a stew of beans with beef and pork, which is also considered by many as Brazil's national dish.[79]

By region

Regional foods

See also

References

Mediterranean cuisine in Dalmatia, Croatia.
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